A quick, bold steak seared in a hot pan and finished with garlic butter is one of the easiest ways to feel like you’re eating at a steakhouse. The crust is savory and caramelized. The garlic butter melts into the meat and adds a rich, fragrant finish. This recipe uses simple ingredients and a short cook time, but it delivers big flavor and a tender, juicy steak every time.
Recipe Information
- Prep Time: 35 minutes (includes 30 minutes resting at room temperature)
- Cook Time: 12 minutes
- Total Time: 47 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~700 kcal
- Protein: ~52 g
- Carbohydrates: ~2 g
- Fat: ~56 g
- Fiber: 0 g
- Sugar: ~0 g
- Sodium: ~650 mg
Why Make This Pan Seared Steak with Garlic Butter
This pan seared steak is fast and reliable. The hot pan creates a deep brown crust that adds a nutty, roasted flavor. The garlic butter adds aroma and a silky finish that coats each slice. You only need a few pantry staples. It’s perfect for weeknights, date nights, or when you want a simple, impressive meal. The method highlights the meat’s texture and flavor while keeping things straightforward.
How to Make Pan Seared Steak with Garlic Butter
This recipe focuses on heat control, timing, and a good rest. A hot pan and dry steak surface make the crust. Basting with garlic butter near the end adds flavor without burning the garlic. Resting the steak keeps juices inside so your slices stay juicy.
Ingredients:
- Steak (ribeye, sirloin, or your choice)
- Salt
- Black pepper
- Butter
- Garlic (minced)
- Fresh herbs (such as thyme or rosemary)
Directions:
Step 1: Preparation
Let the steak sit at room temperature for 30 minutes before cooking. Pat it dry with paper towels. Season generously with salt and black pepper on both sides. If you like, press the seasoning gently so it sticks.
Step 2: Mixing
Heat a skillet over high heat until it’s very hot. Add a tablespoon of oil and let it shimmer. While the pan heats, mix the butter with the minced garlic and a few chopped sprigs of fresh herbs in a small bowl so it’s ready to use.
Step 3: Cooking
Place the steak in the hot skillet and sear for 4–5 minutes on one side without moving it. Flip the steak. Add the butter, garlic, and herbs to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter for another 3–4 minutes for medium-rare. Adjust timing for thicker cuts or preferred doneness.
Step 4: Finishing
Remove the steak from the pan and transfer it to a cutting board. Let it rest for 5–10 minutes before slicing. Spoon any pan butter over the steak just before serving to keep the surface glossy and flavorful.
How to Serve Pan Seared Steak with Garlic Butter
Slice against the grain to keep the pieces tender. Spoon extra garlic butter and pan juices over the slices. Serve with roasted potatoes, a simple salad, steamed vegetables, or garlic mashed potatoes. For a dinner party, pair it with a full-bodied red wine or a rich mushroom sauce. For a lighter meal, serve with grilled asparagus and lemon wedges.
How to Store Pan Seared Steak with Garlic Butter
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days. Keep the garlic butter separate if possible to preserve texture.
- Freezer: Slice cooked steak, wrap tightly in plastic wrap, and place in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently in a skillet over low heat with a splash of broth or butter, or use a 300°F (150°C) oven until warmed through. Avoid high heat to prevent overcooking.
Expert Tips for Perfect Pan Seared Steak with Garlic Butter
- Dry the steak well before seasoning. Moisture prevents a good sear.
- Use a heavy skillet (cast iron is ideal) for even heat and better crust.
- Let the pan get very hot before adding the steak. You want a loud sizzle.
- Don’t overcrowd the pan. Cook steaks in batches if needed.
- Use a spoon to baste; the continuous buttering keeps the surface moist and infused with garlic and herbs.
- Watch the garlic closely. Add it toward the end so it flavors the butter without burning.
- Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Rest the steak before slicing. Rest locks in juices and improves texture.
- Trim excess fat if you prefer less flare-up in the pan, but a little fat adds flavor.
Delicious Variations
- Herb-Butter Steak: Mix softened butter with chopped parsley, chives, and a squeeze of lemon. Top the steak after resting.
- Spicy Garlic Butter: Add a pinch of red pepper flakes to the butter for heat.
- Mushroom Pan Sauce: After removing the steak, sauté mushrooms in the pan, deglaze with wine, then stir in butter for a quick sauce.
- Asian Twist: Add a splash of soy sauce and a teaspoon of sesame oil to the butter near the end of cooking.
- Citrus-Garlic: Add a little grated lemon zest to the butter for brighter flavor.
Frequently Asked Questions
-
How thick should the steak be for this method?
Aim for steaks 1 to 1.5 inches thick. Thinner steaks cook too fast and can overcook before a good crust forms. Thicker steaks work, but extend cook time and check with a thermometer. -
Can I use olive oil instead of butter?
Use a high-smoke-point oil (canola, vegetable, or grapeseed) for searing. Use butter for flavor near the end. If you use olive oil, add butter for basting so you get the rich garlic butter flavor. -
How do I know when the steak is done?
Use a meat thermometer for best results. Target temperatures: 125°F rare, 135°F medium-rare, 145°F medium. Also check by touch—firmer means more done—but a thermometer is simplest. -
What if my garlic burns while basting?
If garlic browns too quickly, lower the heat and remove the garlic from the butter to prevent a bitter taste. Add fresh garlic late in the process or reduce heat so it softens and flavors the butter without burning. -
Can I use this method for other cuts of meat?
Yes. Sirloin, strip, flank, and skirt steaks work well. Adjust cook times for thickness. Tougher cuts benefit from slicing thinly against the grain after cooking. -
How much butter should I use?
Use about 1–2 tablespoons of butter per steak for basting and flavor. You can increase for richer taste, but remember this raises fat and calories. -
Can I marinate the steak first?
You can, but for a quick pan-seared steak, simple salt and pepper let the beef flavor shine. If you marinate, pat the steak dry before searing to maintain a good crust.
Conclusion
This pan seared steak with garlic butter is a fast way to get steakhouse flavor at home. The crust, the warm garlic aroma, and the silky butter make each bite rich and satisfying. Try the technique with different cuts and variations to find your favorite. For another clear step-by-step version and extra tips, see Natasha’s pan-seared steak recipe. Enjoy the cooking and savor every bite.
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Pan Seared Steak with Garlic Butter
- Total Time: 47 minutes
- Yield: 2 servings
- Diet: Carnivore
Description
A quick and bold steak seared in a hot pan and finished with garlic butter for a rich, fragrant finish.
Ingredients
- Steak (ribeye, sirloin, or your choice)
- Salt
- Black pepper
- Butter
- Garlic (minced)
- Fresh herbs (such as thyme or rosemary)
Instructions
- Let the steak sit at room temperature for 30 minutes before cooking. Pat it dry with paper towels and season generously with salt and black pepper on both sides.
- Heat a skillet over high heat until it’s very hot. Add a tablespoon of oil and let it shimmer. Mix the butter with the minced garlic and fresh herbs in a small bowl.
- Place the steak in the hot skillet and sear for 4–5 minutes on one side without moving it. Flip the steak, add the butter, garlic, and herbs to the pan, and baste with the melted butter for another 3–4 minutes for medium-rare.
- Remove the steak from the pan and let it rest for 5–10 minutes before slicing. Spoon any pan butter over the steak just before serving.
Notes
Slice against the grain for tender pieces. Store in an airtight container for up to 3 days. Reheat gently to avoid overcooking.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 0g
- Sodium: 650mg
- Fat: 56g
- Saturated Fat: 23g
- Unsaturated Fat: 33g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 52g
- Cholesterol: 140mg
